Easy Recipe Of Tofu Cauliflower Korma

 Quick Recipe For Tofu Cauliflower Korma

Let me just get it out there . . . I personally don’t do well with chili. I can’t help it; whenever I eat anything too high on the spice scale, it’s like my esophagus turns into a roaring inferno and I can’t drink enough water to put it out. So a nice korma is the perfect mixture of creamy, delicious coconut and subtle spice. The addition of the tofu in this recipe really bulks the curry out in place of where meat would be in a traditional recipe, making it a nice, filling dish.

quick-easy-recipe-of-tofu-cauliflower-korma


  • Ingredients

  • 2 tbsp coconut oil or olive oil 

  • 1 tbsp mellow or hot curry powder 

  • 2 tsp garam masala 

  • 2 tsp ocean salt 

  • 1 glass generally cleaved carrots 

  • 1 onion, peeled and generally cut 

  • 3 cloves garlic, generally slashed 

  • ⅓ to ½ glass unsweetened destroyed coconut or coconut drain, to your taste 

  • 1 (28 oz) would whole be able to tomatoes 

  • 1 (350g/12 oz) pkg additional firm tofu, (squeezed in the event that you have time) cut into ½-inch 3D squares 

  • 1 little cauliflower, cut into chomp estimated florets 

  • 1 tbsp lemon juice 

  • Cleaved crisp mint or cilantro, to serve (discretionary) 

  • Cooked dark colored rice or quinoa, to serve (discretionary)

Directions
  1. In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, garlic, and shredded coconut (if not using coconut milk). Sauté for 10 minutes.
  2. Add tomatoes and coconut milk (if not using shredded coconut); bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender. Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth. Add back to pot along with tofu, cauliflower, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes).
  3. Serve hot with brown rice, basmati rice, or quinoa, and a scattering of mint.
Notes
- For a soy-free variation, replace tofu with 1.5 to 2 cups cooked chickpeas (about 1, 15 oz can)

quick-easy-recipe-of-tofu-cauliflower-korma

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